This tart is a great springtime treat to be shared with family and friends.  It looks impressive, yet is really simple to prepare.

Serves 4



500g asparagus
1 x 375g pack of ready-rolled puff pastry
4 egg yolks
200g crème fraiche
100ml double cream
2 tbsp grated cheddar (Godsell’s is ideal and available in the chiller)
2 tbsp Dijon mustard
Beaten egg for brushing

  1. Preheat the oven to 220˚C.
  2. Unroll the pastry and place on a baking sheet.
  3. Trim the asparagus and peel the ends to remove any woody parts of the stem.
  4. With a sharp knife, using the point, score a line around the pastry about 2cm inside the edge.  Lightly prick inside the rectangle with a fork and then brush the border with beaten egg.
  5. Lay the asparagus in a neat line, all the tips facing the same way inside the pastry rectangle.
  6. Mix together the crème fraiche, egg yolks, mustard and cream.  Season and spoon over the asparagus.
  7. Bake in the oven for 30-40 minutes until golden brown.  Turn the oven down to 190˚C if the pastry is cooking too quickly.
  8. Serve with a tomato salad.